Cooking with Allergy Kids: Rice Krispy Cakes and Easter Eggs
A great recipe to make with allergy kids. Milk-free, egg-free, gluten-free, soy-free and seriously moreish! And you can use the same recipe to make allergy-friendly Easter Eggs too.
- 50g dairy free margarine
- 1 teaspoon vanilla extract
- 200g marshmallows
- 120g crisped rice cereal
Line a tray (22x33cm) with cling film, leaving enough film around the edges to cover the top when it’s folded in. Melt the margarine over a low heat then add the marshmallows and vanilla extract. Stir until completely melted then remove from heat. Put the rice cereal in a large bowl and pour the marshmallow mixture over the top (you can add the cereal direct to the saucepan but using a cool bowl means the kids can help stir). Stir until the cereal is well coated. Next tip the mixture into the prepared tray and squash the mixture into the corners (no need to be neat). Fold the extra cling film in from the sides to cover the mixture and press firmly into the sides of the tray. Put into the fridge to cool for 30 minutes. Once the mixture has set, turn out on to a board and peel off the cling-film before cutting into squares.
Fancy a change: try using chocolate coated cereal or you could add finely chopped dried fruit (apricots are good) or chocolate chips.
Easter Eggs for Allergy Kids
This recipe can also be used to make allergy-friendly Easter Eggs using hollow plastic eggs as moulds (ours came from Poundland). Half of the above mixture makes about 8 eggs.
Wash out the plastic eggs and grease with margarine, put about half a teaspoon of sugar strands in the mould, close it and shake gently so that the stick evenly to the margarine. Then spoon the mixture into each side of the mould and close it again – ideally you should have just enough mixture to make the mould difficult but not impossible to close. Once the mixture has set you’ll be able to open the moulds and slide out your allergy friendly Easter Eggs.